Lemon andhazelnut hearts

Lemon andhazelnut hearts

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150 g butter
100 g icing sugar
1 fresh egg
1 organic lemon
250 g light spelt flour
100 g ground hazelnuts
½ tsp baking powder
1 pinch salt
60 g icing sugar
2 tbsp lemon juice

Preparation Steps

  1. Dough
  2. Place the butter and icing sugar in a bowl, beat using the whisk on a mixer, add the egg, grate in the lemon zest, stir in. Combine the flour, nuts, baking powder and salt, mix in and work together. Shape the dough into a ball, flatten a little, cover and chill for approx. 30 mins.
  3. To shape
  4. On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out little hearts (approx. 6 cm in diameter), place on two baking trays lined with baking paper.
  5. To bake
  6. Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.
  7. To ice the biscuits
  8. Mix the icing sugar and lemon juice to create a runny icing. Dip the biscuits into the icing, leave to dry on a rack.


  • 30 persons


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